Oct 8 Chicken Nuggets

When it comes to tailgating season, my biggest concern is always showing up and not being able to eat any of the delightful and delicious creations that everyone brings. This chicken nugget recipe allows me to bring food that I can eat, as well as food that others already love. This classic is a crowd pleaser and will be one of the first things to go at a tailgate or party!

Ingredients:

1 lb Chicken tenders

½ cup coconut flour

1 tablespoon paprika

1 tablespoon rosemary

1 tablespoon oregano

1 tablespoon parsley

1 teaspoon garlic powder

1 teaspoon of salt

1 teaspoon of pepper

Coconut Oil( for pan “frying”)

1 egg

Directions:

Cut your chicken tenders into bite size pieces.

In a plastic baggie put in the dry ingredients and shake to combine.

In a bowl whisk the egg. Pour your shakened dry ingredients into a plate.

You are going to make a three step dredging station.

Step one: take your nuggets and dredge them in egg

Step two: put the dredged nuggets into the dry ingredients.

Step three: place the nuggets into your hot pan that has 1 tablespoon of coconut oil heated inside.

Step four: cook on each side for 2 minutes, allowing each side to get golden brown.

Step five: place the cooked nuggets on a plate with a paper towel.

5. Repeat these 5 steps until all of your chicken has been used.

6. These nuggets can be placed in an airtight container and kept into the fridge for up to 2 days. When ready to eat, place them in an oven at 250 degrees for 10-15 minutes to warm up.